Pump­kin and Smoked Paprika Soup with Prawns, Pre­served Le­mon and Toasted Al­monds

Dish - Everyday Dish - - Soups -

Soup: Heat the olive oil in a large saucepan and add the pa­prika, onion, car­rot, gar­lic and thyme with a good pinch of salt and cook for 10 min­utes. Stir oc­ca­sion­ally un­til the veg­eta­bles are soft and lightly coloured. Add the pump­kin and stock, sea­son and sim­mer un­til all the veg­eta­bles are ten­der. Cool un­til warm then process in batches un­til smooth.

Top­ping: Heat the oil and pa­prika in a sauté pan over medium heat, cook the prawns un­til golden and just cooked through. Add the gar­lic and pars­ley for the last minute of cook­ing. Sea­son.

To serve: Re­move the flesh from the pre­served lemon and slice the skin thinly. If the soup is very thick, add ex­tra hot stock to thin it down. La­dle into warm shal­low soup bowls and top each serve with 3–4 prawns. Scat­ter over the lemon and al­monds and spoon over the oil from cook­ing the prawns. Serves 6

PUMP­KIN AND SMOKED PA­PRIKA SOUPRI­COTTA,WITH PRAWNS,CIT­RU­SAND PRE­SERVED LEMON

AL­MON­DAND TOAST­ED­CAKE(GF) AL­MONDS

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